Little Lemony Fried Anchovies or Bait fish with Thai Basil Pesto Cocktail Sauce

September 12th, 2011 § 0 comments § permalink

Serves 6


1 pound fresh anchovies or bait fish
1 teaspoon lime zest
2 teaspoons fresh ginger, chopped fine
2 teaspoons fresh garlic, chopped fine
2 tablespoons rice wine vinegar
1 thai chili, sliced thin
2 tablespoons lime juice
1 cup flour
2 teaspoons salt
Oil for frying
Thai Basil Pesto Cocktail Sauce (recipe follows)
Lemon Wedges


First prepare the anchovies or baitfish by cutting or pulling off their heads with a slight twisting motion and thus removing the guts at the same time. The guts come out from the top by pulling on them with your fingers if they didn’t come out with the head twist pull. Rinse the anchovies after they are cleaned and pat them dry with paper towels. In a mixing bowl whisk together the lime zest, ginger, garlic, rice wine vinegar, chili, and lime juice. Mix together with the anchovies and let stand for about 10 minutes. Heat about 1-2 inches of oil in a large pan to about 145°F. In another flat shaped bowl combine the flour and the salt and mix. Dredge a few of the anchovies in the flour and shake off any excess. The anchovy should be just lightly coated with flour but evenly. Place in the oil and fry until crispy. About 3-4 minutes total. Testing to make sure they are cooked through and crispy. Serve with Thai Basil Pesto Cocktail Sauce and lemon wedges.

Thai Basil Pesto Cocktail Sauce

Makes 1½ cups


½ cup tomato sauce
3 tablespoons ginger rice vinegar
3 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon fresh ginger
2 cloves garlic
1 tablespoon red chili paste
2 tablespoons canola oil or grapeseed oil
1 cup thai basil leaves
1 teaspoon salt


Place all the ingredients in a blender and blend until a smooth sauce is made. Season to taste with salt and lime juice.

Heirloom Tomato & Mozzarella Salad

July 19th, 2011 § 1 comment § permalink

with Basil Oil Drizzle & Anchovies
Serves 4


1 cup fresh basil leaves
1 clove garlic
½ cup plus extra virgin olive oil
1 teaspoon salt
Squeeze of lemon (optional)
6-8 tomatoes, sliced or wedged
6-8 pieces fresh mozzarella cheese (equivalent to the tomato size)
10-12 anchovies, whole of halved
Maldon sea salt


In a blender, combine basil leaves, garlic, oil and salt and blend until a very smooth oil exists. Squeeze some lemon in it if desired and either strain through a fine mesh sieve or leave with bits of basil; this is a preference issue only. Set aside. On a large plat arrange tomatoes and mozzarella in an artistic design. Place a few anchovies around the plate as well and season with some Maldon salt. Drizzle the basil oil over the plated tomatoes and mozzarella.

Classic Garlicky Caeser Salad

February 23rd, 2011 § 0 comments § permalink

Serves 8


2 heads of romaine lettuce, roughly chopped
1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 clove garlic, chopped
1 teaspoon freshly ground pepper
1½ teaspoons anchovy paste or 4 whole anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
13 cup extra virgin olive oil
13 cup Parmesan cheese, grated


In a large serving bowl, place chopped romaine lettuce.

Meanwhile, to make the dressing, place all ingredients except olive oil and Parmesan cheese in a blender and puree, slowly stream in olive oil until dressing is emulsified. Mix salad with dressing and Parmesan cheese and season with salt and more black pepper. Serve.

Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 6


½ cup almonds
½ cup hazlenuts
¼ cup extra virgin olive oil (Spanish)
6 cloves garlic
3 slices white bread, crusts removed, cut into quarters
2 roasted red peppers, deseeded and destemmed
4 tablespoo ns sherry vinegar (Spanish)
Juice of 1 lemon
3 tablespoons fresh flat leaf parsley, chopped fine
4 cups baby lettuce
8 ounces canned or jarred Spanish tuna in oil or water, drained
8 anchovies
1 medium red onion, sliced thin in rounds
2 medium tomatoes, cut into wedges
½-1 cup black olives (about 15-20 olives)
Freshly cracked black pepper


Preheat oven to 350°F. On a baking sheet, place nuts and roast in oven for about 5-7 minutes or until golden color and fragrant. Cool and then remove skins from hazlenuts by rubbing together in a clean towel.
In a medium sauté pan heat 2 tablespoons olive oil and 2 cloves garlic and bread and fry the bread flipping over until crispy brown (1 minute on each side). Drain and set oil aside and place bread on paper towel to drain excess oil.
Place roasted red pepper, nuts, 2 tablespoons olive oil, 4 garlic cloves, sherry vinegar, lemon juice nd parsley into food processor until smooth, season with salt.
Arrange lettuce in a wide shallow dish, place tuna, red onions, bread slices, anchovies, tomatoes and olives across the top. Drizzle dressing over the top. Serve with cracked black pepper.

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